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Shredded Root Vegetable Latkes

Here is my latest recipe for latkes from Sara Moulton’s Everyday Family Dinners. Sometimes in the fall I buy a bunch of root vegetables for a particular recipe and fail to use them all up.  Suddenly there’s a lone parsnip or turnip hanging out in my vegetable drawer.  How to…

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Thanksgiving Cooking Lessons

Every year in preparation for “Turkey 911,” On Good Morning America I read up on the latest turkey roasting methods and generally try out a few. This year I tried two new things (at least they were new to me): dry brining and cooking a turkey in an oven bag.…

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Creamy Baked Polenta

I have recently been getting a lot of requests for this recipe from Sara’s Secrets for Weeknight Meals. The cornmeal mush known as polenta, one of the national dishes of Italy, emerged in its original form as the field ration of the Roman soldier. Although pulmentum was made of millet…

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Thanksgiving Hens

Rock Cornish Game Hens, a cross between a White Rock Hen and a Cornish Hen, are underrated. Maybe it is because ounce for ounce they are a little more expensive than chicken or perhaps it is because they are a little scary for people who are used to chicken in…

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Jean Anderson's Oven-Fried Chicken

This easy recipe from Sara Moulton Cooks at Home is ideal for entertaining. You can put it into the oven and it minds itself while you do other things. When I told my mentor and good buddy Jean Anderson that this book needed her chicken recipe — it’s become one…

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Jean Anderson’s Oven-Fried Chicken

This easy recipe from Sara Moulton Cooks at Home is ideal for entertaining. You can put it into the oven and it minds itself while you do other things. When I told my mentor and good buddy Jean Anderson that this book needed her chicken recipe — it’s become one…

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Butter-steamed Broccoli with Soy

One of the first restaurants I worked in was Cybele’s in Boston’s Faneuil Hall. We were on a very tight budget, so instead of making 1 or 2 special vegetables for each dish we would serve a one size fits all starch and vegetable and plop them on every plate.…

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Homemade Pan Gravy

I always get lots of questions about making gravy, so I thought no matter what meat or poultry you are cooking, this recipe would come in handy when you head for the kitchen. I recommend making 1/2 cup gravy per person. You need that much gravy to pour over everything, and…

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Sausage: What is Chouriço?

I recently got an e-mail from Cecilia who wondered why Jasper White  was using Spanish chorizo in his Portuguese Cataplana (you can find his recipe at Cataplana) and thought perhaps he was using the Portuguese sausage linguica. I immediately forwarded her question to my friend and cookbook author, Jean Anderson…

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Cataplana

My guest for Episode 119 of my show is Jasper White, a long time friend from Boston. Although he and I have never worked together, we have many connections. One of his early chef partners was Lydia Shire, my first chef on my first job at the Harvest Restaurant in…

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